This is a very simple and easy snack to make just like the mullu murruku, it can be done within 15 minutes.
In the olden days the procedure for making the flours ready for the murukku was tedious, long and one can hardly find time to do the entire method from scratch.
Good quality of rice flour and udad flour is easily available in the stores which can be bought to prepare this snack within minutes.
2 cups Rice flour
1/4 cup Urad dal flour, which can be either store bought or made at home.To prepare the udad dal flour at home, roast the udad dal till golden and then powder in the mixie till fine and smooth. Sieve this flour and use with rice flour.
2 1/2 tbsp butter or hot oil
Pinch of asafoetida/hing powder
1/2 tsp of cumin seeds or white sesame seeds.
Salt to taste
Water to make the dough.
Oil to fry the thenkuzhals.
Mix the flours, salt, cumin seeds/ white sesame seeds,
asafoetida,. Add the butter or hot oil. Mix the butter with your fingers well
into the flours till they resemble crumbs and then make smooth soft dough
with very little water at a time , not too firm or loose.
Make small balls of
this dough to be used in the press and cover the bowl. Do not expose the dough
to air as it will not give good thenkuzhal and will become too dry.
In a murukku press, place one small ball of the
dough.Keep a pan with oil on the stove, let the oil heat up and then lower the
gas . Prepare the spirals with the press either directly into hot
oil or prepare the spirals on a plastic sheet or ladle and drop in the hot oil
Let the thenkuzhal cook well on both sides and when they turn
golden , drain into a colander.Store in an air
tight container when completely cooled.
In the above third pic the shape of thenkuzhal is looking smoother as i used a different plate as my previous one was breaking the dough and not giving smooth coils.
I usually break up Thenkuzhal instead of storing as individual pieces as i use it later to add to Madras mixture.